Sunday, February 24, 2008

Creamy Potatoes Au Gratin

You can tell I have something due when I make two posts in one day.
Here is the recipe for creamy au gratin potatoes - comes from with a few tweaks.
You'll notice it is actually very similar to my macaroni and cheese.

  • 4 russet potatoes, sliced into 1/4 inch slices (best when sliced with a mandoline slicer)
  • 1 onion, sliced into rings
  • salt and pepper to taste
  • garlic powder to taste
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups milk
  • 1 1/2 cups shredded Cheddar cheese
Oven Procedure
  1. Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
  2. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
  3. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
  4. Bake 1 1/2 hours in the preheated oven.
Slow Cooker Procedure

If you have an oval slow cooker, this will work very well. Just layer the potatoes and onions. If you have a round slow cooker, try layering some of the potatoes and onions and then adding some cheese mixture, then more potatoes and onions, then more cheese.

I like to add some cheese on top too.
Consider sprinkling some bread crumbs on top for maximum deliciousness!

Beer Food

For all sporting events, there is beer and meat. So what could be better then combining beer with meat to simmer for 12-14 hours and be delicious?

This is a recipe that the Boyfriend used for our superbowl pulled pork, which was wildly popular and smelled amazing.

Buy a Boston Butt or Pork Picnic Shoulder and trim off most of the outer fat layer. Place the meat in a crock pot with 3 cans of your favorite beer and some water (enough to cover the meat about ¾ of the way). Add about a cup and a half of minced onions (I use dried) with some salt and pepper. Cook the pork for 12-14 hours on low. Drain off all the liquid, pull the bone out (it will slide out), mix it (even a spoon will shred it at this point) and add as much BBQ sauce as you want. If you want a smoky flavor add a tablespoon of liquid smoke. More flavor? Just add your favorite spice rub to taste. Serve on hamburger rolls.

The recipe is posted from here,

Thursday, February 21, 2008

Ode to my Slow Cooker (mashed sweet potatoes).

I purchased a 6 quart slow cooker last fall before thanksgiving to better manage the stress of the holidays. It is wonderful for all sorts of things, from mashed sweet potatoes with marshmallows on top to barbeque pulled pork. The best thing about it is that it has low, high, and keep warm settings.
The recipe for mashed sweet potatoes is easy and straightforward, and perfect for February with its dark days.
  1. 3-4 sweet potatoes, peeled and cubed.
  2. cinnamon
  3. 1/2 cup applesauce
  4. 1/2 cup brown sugar
  5. 1/3 cup raisins (optional)
  6. mini-marshmallows
  1. 6 quart slow cooker
  1. Peel and cube potatoes
  2. Put in slow cooker (greased with butter or oil).
  3. Add applesauce, brown sugar, and raisins.
  4. Stir together.
  5. Allow to cook for 6-8 hours on low, 4-6 on high.
  6. Top with mini-marshmallows about 20 minutes before serving.
If the potatoes are looking too runny/liquidy, remove the lid and turn the heat up to high to cook off the liquid. Then add marshmallows.